Warm up milk on the stovetop or microwave until slightly warm. Not boiling, but warm to the touch.

Next, melt the chocolate either by slowly heating it in the microwave in 25-second increments stirring in between or creating a double boiler with a saucepan with a small amount of water and a bowl on top of that. Stir until the chocolate looks all smooth.

Once the chocolate is melted, add it, the milk, and the tofu to a blender and mix until well-combined. Stir in the coconut.

In your popsicle molds, place a small amount of chopped almonds.Top with chocolate mixture until molds are about half full. Add another spoonful or so or almonds into each mold and top with the remaining chocolate mixture to the tops.

Add the popsicle sticks and put in the freezer. Will keep in the freezer for about a month.